It’s since 1986 when Mr. Il-hoon Kim’s book 《Sin Yak (神藥)》 received much acclaim that bamboo soy salt was widely known and used in Korea. Although it drew mixed responses from compliments that it is ‘a miraculous book to open a new chapter of medicine’ to controversies that it is ‘a book neither understandable nor credible,’ but it is still loved for a long time; a rare case for a specialized medical book.

Ms. Kim, Yoon-ock established OCKSUJUNG based on her father’s outstanding spiritual heritage and has continued with the spirits. OCKSUJUNG develops our own culture in accordance with the spiritual heritage and the resulting principles.

BAMBOO SALT is made by putting sun-dried salt from the west coast in Korea in bamboo containers and roasting 9 times.It is medicinal salt known to be effective for treating and preventing a number of diseases and digestive problems such as gastritis, gastric ulcer, enteritis.

At the last stage, we make a fire only with pine resin and roast until there is no residual ash. When processed at high temperatures at 1,200-2,000℃, salt is melted and desolidified like water, which later hardens and becomes like white lumps of stones or ices.

OCKSUJUNG uses select sun-dried salt from the west coast in Korea ‘without removing bittern’ for synthesis of core arsenic (核砒素), which the inventor highlighted. As for the bamboos, we are receiving golden bamboos, one of the 25 bamboos grown in Korea, older than 3 years under cultivation contract with regional farms. Add to this, we roast BAMBOO SALT for more than 15 hours not with pine wood fire but with pine charcoal fire, not in the stainless steel brazier or red clay kiln but in the iron brazier.